3cups zucchini and summer squashseasoned, thinly sliced and grilled, roasted or sauteed
1/4cuptoasted pine nuts
1/4cupthinly sliced basil leaves
additional grated parmesan for servingoptional
Bring a large pot of salted water to a boil; cook the fettuccine according to the package directions. While the pasta is cooking, make the sauce.
For the sauce: Melt the butter in a pot over medium heat. Add the garlic and cook for 1 minute. Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, whisking constantly, until just thickened, about 3-5 minutes. Gradually add the cream cheese parmesan cheese; whisk until melted, about 1 minute.
Drain the pasta and return it to the large pot. Add the alfredo sauce and toss to coat thoroughly. Stir in the zucchini, tomatoes, pine nuts and basil. Serve immediately with additional parmesan cheese on top if desired.
Make Ahead: The zucchini can be grilled up to 3 days in advance.